Vegetarian Mushroom Chilli Recipes

VEGGIE VEGETARIAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
• Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

PORTOBELLO MUSHROOM CHILI

Steps:

• Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
• Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

VEGETARIAN MUSHROOM CHILLI

Steps:

• Heat 2 tsp vegetable oil in a pan and add the spices.
• Fry for 1 minute then add the mushrooms and fry for 2-3 minutes.
• Add the sliced garlic and fry for another minute.
• Tip in the chopped tomatoes, half a tin of water and the kidney beans. Season and bring to a boil.
• Lower the heat and simmer for 20 minutes until thickened.
• In a small bowl, mix the soured cream, lime zest and juice with 1 tbsp of water.
• Serve the chilli with basmati and wild rice, and a drizzle of the soured cream.

VEGAN MUSHROOM CHILI - ULTIMATE VEGAN CHILI

Steps:

• Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms 7-10 times until they resemble ground "meat".
• In a large dutch oven or pot, heat 2 tablespoon of olive oil. Add ground mushrooms and cook for 5-7 minutes, stirring occasionally until all liquid evaporates. Transfer sautéed mushrooms to a bowl.
• To the same pot, add the remaining 1 tbsp of oil, onion, garlic and both peppers. Cook over medium heat, stirring occasionally, for 10 minutes. Pour in diced tomatoes and beans into the pot with an onion and pepper mixture.
• Dilute tomato paste with 1 cup of vegetable broth and add to pot.
• Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, maple syrup, the remaining 2 ½ c of broth and ½ teaspoon of salt to pot. Return cooked mushrooms to pot.
• Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of broth. Simmer for 20 minutes.
• Serve the ultimate mushroom chili with sliced avocado, vegan sour cream and/or vegan mozzarella.

VEGAN MUSHROOM CHILI

Steps:

• Mince Baby Bella mushrooms with knife and cutting board, or by briefly pulsing in food processor in small batches.
• Heat oil in large pot on medium-high heat x 15-20 seconds, then add minced mushrooms, chopped onion, chopped bell pepper, minced jalapeño, and minced garlic.
• Saute for 15-20 minutes on medium-high heat until mushrooms are well-cooked with no visible water collections on the bottom of the pot.
• Add remaining ingredients--beans, tomato sauce, fire-roasted tomatoes, cumin, chili powder, sugar, and salt.
• Simmer for another 15 minutes on medium heat.
• Add chopped cilantro just prior to serving, saving a small amount of cilantro for garnishing individual bowls.

VEGAN/VEGETARIAN PORTOBELLO MUSHROOM CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
• Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
• Add in mushrooms and continue cooking for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time).
• Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
• Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery) stirring occasionally and seasoning with more salt if needed.
• After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2 hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!).